I've seen and heard the statement that bacteria will create toxins that will remain, despite reheating. (eg How long can cooked food be safely stored at room/warm temperature?)
I get all of that, and realize that it's taking a chance to eat food that's been in room temperature for an extended period of time.
I've never really cared, and often finished cooking something for the next day, turning off the stove right before i go to bed, and then putting it in the fridge in the morning, and thought that "it's fine, I'll just heat it properly later".
I've never had any sort of food poisoning in connection to this, at least that I've noticed. Guess that's the reason I never cared.
Recently I realized this might be very stupid. So: Is there anything long term dangerous in this situation that won't be noticable at all short term (not even nausea)?
I don't know if this might be more suitable to Seasoned Advice - I guess my question really is regarding health: When leaving food in room temperature, a number of bacteria etc will invade the food. Some will be "poisonous" themselves, some will create toxins. Some effects are immediate, some occur after 3-7 days.
If I do this from time to time, and nothing seems to happen within a week, does that mean that the concentrations of toxins simply was too low, and I'm "off the hook" this time?
Or are there any effects with a longer incubation time?